How to make
Sift 1.1 lb (500 g) of flour into a bowl, add the yeast, mix and make a well.
In another bowl, put the rest of the products, beat with a whisk and then pour them into the flour.
Knead the dough. Depending on the size of the eggs, you may need to add a little more flour, but don't overdo it. At most, add another 1.8 oz (50 g). Let the dough rise for about 30 minutes.
Divide the risen dough into 4 equal pieces. Roll out each one according to the size of your baking pan. Mine is 12″ (30 cm).
The first rolled out crust is well buttered and sprinkled with some of the crumbled white cheese. Then you roll out the second crust of the same diameter and place it on top of the first.
Spread again with butter and sprinkle with white cheese. Do the same with the third crust. Roll out the fourth one, place it on top and spread it with butter, but without adding white cheese.
You have a circle of 4 rolled out crusts. Cut this circle into 6-7 strips. Then you take one strip and twist it. Arrange the twisted strips in the baking pan. Leave the twisted tutmanik rise again for 30-40 minutes.
Before you put the tutmanik in the oven to bake, spread it with the beaten egg yolk and milk. Then bake it at 360°F (180°C) in a preheated oven until done. In my oven, which is gas, it bakes in 30 minutes.
